Oatmeal Macaroons

Ingredients

• 1 tablespoon fat
• 1 1/2 cups oatmeal
• 1 cup corn syrup
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 egg
• 1 1/2 tablespoons flour
• 2 teaspoons almond extract (if desired)

Method

1. 1

   Combine the melted fat and the sugar and syrup, add the beaten egg and stir in the other ingredients.

2. 2

   Drop from a teaspoon on greased baking sheets or pans and bake in a moderate oven about 15 minutes.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 205. The excerpt below is the record exactly as published.

1/2 teaspoon soda 1 teaspoon salt 2 teaspoons baking powder Boil together for 5 minutes the first nine ingredients. Cool, add the sifted dry ingredients and bake in two loaves for 45 min- utes in a moderate oven. This cake should be kept several days before using. It makes about 20 to 25 servings. If desired, 1 cup of oatmeal may be used in place of J^ cup of flour. OATMEAL MACAROONS 1 tablespoon fat IVz cups oatmeal 1 cup com syrup Vi teaspoon salt 2 tablespoons sugar 1/2 teaspoon baking powder 1 egg iVi tablespoons flour 2 teaspoons almond extract if desired Combine the melted fat and the sugar and syrup, add the beaten egg and stir in the other ingredients Drop from a tea- spoon on greased baking sheets or pans and bake in a moderate oven about 15 minutes. This makes 25 to 28 cookies about 2 inches in diameter 25 FOOD ECONOMY SPONGE CAKE WITHOUT WHEAT 4 eggs I tablespoon lemon juice 1 cup sugar Vs teaspoon salt 1 cup barley flour Separate the whites and yolks of eggs, beat yolks, add lemon juice and sugar, then flour. Fold in well-beaten whites of eggs and bake in slow oven. CORNMEAL COOKIES 1/2 cup melted fat 6 tablespoons sour milk 1/2 cup molasses 1/2 teaspoon soda V2 cup corn syrup

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